Pulled Pork Sandwich Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin and chili powder. Mix until even.

Season the pork

Pat the pork shoulder dry with paper towels. Rub the surface with the yellow mustard to help the spice mixture adhere. Generously massage the spice rub all over the roast, pressing it into crevices. Let rest at room temperature for 30 minutes or refrigerate covered for up to overnight for deeper flavor.

Cook (slow-roast in oven)

Preheat oven to 135°C (275°F). Place pork fat-side up in a roasting pan or Dutch oven. Add the olive oil and pour the chicken/pork stock and apple cider vinegar into the pan (not over the rub). Cover tightly with a lid or foil and roast for about 4 to 5 hours, until the internal temperature reaches 93°C–96°C (200°F–205°F) and the meat pulls apart easily. If using a slow cooker, place pork in slow cooker with stock and vinegar and cook on low 8–9 hours.

Optional smoke/finish

If you want a smoky finish and didn't smoke at the start, transfer the cooked pork to a smoker or use a charcoal grill for 20–30 minutes with wood chips, or stir 1 tsp liquid smoke into the cooking juices to taste.

Rest and shred

Remove pork from oven and let rest, covered, for 20 minutes. Use two forks or meat claws to shred the pork into bite-sized strands. Skim excess fat from the pan juices, reserving about 120 ml. Mix the reserved juices back into the shredded pork to moisten; add barbecue sauce if using (see sauce directions) and stir to coat. Taste and adjust salt, pepper or vinegar as needed.

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook 8–12 minutes until slightly thickened. Cool slightly before mixing with shredded pork or serving on the side.

In a large bowl combine shredded green and red cabbage and grated carrot. In a smaller bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), salt and black pepper until smooth. Pour dressing over the vegetables and toss to coat evenly. Refrigerate for at least 20 minutes to meld flavors. Taste and adjust seasoning before serving.

Split buns and lightly butter cut sides. Toast buttered sides in a hot skillet or under a broiler until golden (about 1–2 minutes).

Pile 120–150 g (about 1/2 to 3/4 cup) of warm pulled pork onto the bottom half of each bun. Spoon additional barbecue sauce over the meat if desired. Top with a generous scoop of slaw, add pickles if using, then crown with the top bun.

Serve immediately with extra sauce on the side. Leftover pulled pork keeps in the refrigerator for up to 4 days or freezes well.